Summer Squash & White Bean Casserole

Ingredients

• 2
  
  cans of cannellini beans or fresh beans
  
• 2
  
  cups frozen or fresh corn
  
• 4
  
  cups diced summer squash
  
• 2-
  
  sheets of Trader Joe’s Lavash Bread (or any day old bread)
  
• 1-
  
  28 oz can of diced tomatoes
  
• 1-2
  
  cloves of garlic minced
  
• 1/4
  
  cup olive oil
  
• 1
  
  pinch red pepper flakes
  
• 1.5
  
  teaspoons cumin
  
• 1.5
  
  cups shredded asiago cheese (or cheese of your choice)
  

Directions

1. Preheat oven to 375 degrees.
2. In a cold saucepan on the stove add 1/4 cup olive oil, minced garlic, and a pinch of red peper flakes. Heat on medium until the garlic becomes fragrant then add a can of diced tomatoes and simmer on low for 10 mintues before turning off the heat.
3. Combine diced squash, beans, and corn in a bowl. Add a tablespoon of olive oil, cumin, salt, and pepper. (I use a seasoning called “Spike” in place of the salt and pepper).
4. Combine the veggie mixture with the tomato sauce.
5. Oil a casserole dish and pour in a bottom layer of veggie mixture. Top the veggies with a lavash bread and alternate until you run out of veggies and end with lavash bread on top.
6. Bake in the oven until the veggies are cooked through and the tomato sauce is firm. This will take about 30-40 minutes depending on the amount of veggies and sauce used.
7. Take the casserole out of the oven and layer the lavash bread with the cheese. Put the casserole back into the oven until the cheese mixture melts.
8. Serve hot with a chilled diced avocado on top.